Faro Salad with Orange Vinaigrette

  • 1 cup faro
  • 2 ½ cups water
  • 1 tsp sea salt
  • ½ medium organic orange, zest and juice
  • 1 small shallot, chopped
  • 2 TB grated parmesan
  • 2 tsp white balsamic vinegar
  • ¼ cup extra virgin olive oil
  • ¼ cup toasted slivered almonds
  • ¼ cup crumbled chevre
  • ½ cup chopped parsley

This is a beautiful, hearty, yet delicately flavored salad- a hint of fresh orange and fresh parsley with the earthiness of faro, all tied together with a light creaminess from the chevre. Serve as a side dish or as a main lunch dish.

Combine faro, salt and water in a heavy pan over medium heat. Bring to a boil, stir, and cover pan. Simmer, stirring occasionally, until the faro is tender, about 35 minutes. Remove from heat, drain well and place in a large bowl. Whisk together the orange juice, zest, shallot, vinegar and oil. Salt to taste, add a few grinds of black pepper. Toss the parsley with the faro, pour over the dressing and toss well to combine. Top with the crumbled goat cheese and toasted almonds.  Serves 3.

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